Nothing says summer like a light, fresh, and colorful meal! This Summer Veggie Frittata is packed with seasonal goodness—zucchini, cherry tomatoes, and carrots—all baked into a fluffy, golden egg base. Whether you enjoy it warm for breakfast, as a light lunch, or chilled for a picnic, this frittata is a delicious way to make the most of summer’s vibrant produce. Plus, it’s quick, easy, and perfect for meal prep!

INGREDIENTS

– 6 eggs

– 1/4 cup milk

– 1 zucchini, grated

– 1 carrot, grated

– 1/2 cup cherry tomatoes, halved

– 1/4 cup grated cheese

– 2 tbsp olive oil

DIRECTIONS

1. Preheat oven to 180°C .

2. In a bowl, whisk eggs, milk, salt, and pepper.

3. Heat olive oil in an oven-safe pan and sauté grated zucchini and carrot for 3 minutes.

4. Pour the egg mixture over the veggies and sprinkle with cheese and cherry tomatoes.

5. Bake in the oven for 15-20 minutes or until set and golden.

This Summer Veggie Frittata is proof that simple ingredients can create something truly delicious. Serve it with a crisp side salad, some crusty bread, or enjoy it on its own—it’s the perfect dish for any time of day. Leftovers? No problem! This frittata stores well in the fridge and makes for a great grab-and-go meal. Give it a try and let the flavors of summer shine on your plate! 🌿🍅☀️